Pasta with Lentils and Kale

Pasta with Lentils and Kale
Photo by Romulo Yanes


  • 1 large onion
  • 2 cups water
  • ½ cup French (small) green lentils
  • 6 tablespoons extra-virgin olive oil
  • ¾ pound dried short pasta
  • toasted bread-crumb topping and/or grated Parmigiano-Reggiano
  • ¼ teaspoon black pepper
  • + 2 more ingredients
    • ¾ pound kale (preferably Tuscan; sometimes labeled "lacinato")
    • ¾ teaspoon salt

Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt. While lentils simmer, heat 1/4 cup oil in...

View full recipe at Epicurious


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